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18.97.9.175
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SCIE SCOPUS
축산물 및 가공 ; 면역측정법과 Acid Ferricyanide 환원물질 측정법을 이용한 우유의 가열조건 추정방법 개발에 관한 연구
Animal Products and Processing ; Development of Immunoassay and Acid Ferricyanide Reducing Substance Assay to Determine Heating Condition of Milk
최석호(S . H . Choi), 이승배(S . B . Lee)
UCI I410-ECN-0102-2008-520-002129674
* This article is free of use.

Rocket immunoelectrophoresis, competitive enzyme-linked immunosorbent assay (ELISA), modified Harland-Ashworth method, and acid ferricyanide reducing substance assay were developed to determine the heating conditions of milk. The results from rocket immunoelectrophoresis showed that α-lactalbumin did not denature at 60℃ and 70℃ and was detected in the milk. heated at 100℃. β-Lactoglobulin denatured at 60℃ and was not detected in the milk heated at 90℃ and 100℃. The results from ELISA showed that the concentration of α-lactalbumin in skim milk sharply decreased at the heating temperatures between 80℃ and 100℃. The changes of β-lactoglobulin, α-lactalbumin and whey protein concentration obtained from immunoassays and modified Harland-Ashworth assay showed that most of the whey proteins denatured at 80℃. The concentration of acid ferricyanide reducing substance increased significantly after heating at temperatures above 80℃.

[자료제공 : 네이버학술정보]
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